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®
Crathco Whipped Hot Chocolate Dispenser
Operation and Instruction Manual
for
Model HC-2
Table of Contents
Introduction ..................................................1
Specifications................................................2
Installation and Start-Up Procedures............2
How to Dispense Hot Chocolate ..................3
Adjustments ..............................................3-4
Cleaning ....................................................4-5
Troubleshooting Guide ..............
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Introduction We are pleased you have chosen Crathco’s Whipped Hot Chocolate Dispenser for your hot chocolate service. You have chosen the finest engineered, most functionally sound and easy to operate piece of equipment available. The HC-2 is a manual push and hold dispense machine, producing 1 ounce of chocolate per second into any cup size. It will accommodate bag-in-boxes, cans or hoppers of chocolate syrup. Inside the carton you should find: 1) HC-2 Whipped Hot Chocolate Machine 2) Plast
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Installation and Start-Up Procedures 1. Remove all packing material around the chocolate dispenser. 2. Place the hot chocolate dispenser upright on a leveled table at location intended for operation. 3. Place the drip tray on the front of the dispenser; using the 2 locating tabs on the sides of the tray. Water Inlet Connection: 1. An experienced plumber or equipment installer should connect the dispenser to a properly sized water line. Water supply should be 0.75 GPM minimum, 30-75 PSI. 2. Insta
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How to Dispense a Cup of Hot Chocolate (cont.) 1 Bag-in-Box Loading Instructions 2 a. Lift the tab located on top of the box. 3 b. Pull out the tube assembly with the retainer ring. FIGURE A c. Secure the retainer ring on the leading edge of the cutout. (Refer to Figure A) d. Insert the product box on the product shelf with the top side down and with the hose assembly toward the front. 4 e. Remove the stopper cap from the box tube assembly. 5 (Refer to Figure B) FIGURE B f. Connect the box tube
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Thermostat Adjustment: WARNING: Adjustments are to be done only by a qualified service technician. ! Water temperature setting is made in the top control section where electrically live parts are present. Your product supplier can be helpful in providing this expertise and making sure the correct dispense temperature is obtained. Access to temperature adjustment is from the top. CALIBRATION SET SCREW CW=LOWER TEMPERATURE CCW=HIGHER TEMPERATURE To remove the top cover, remove the 2 screws and
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Cleaning (cont.) Weekly Cleaning Syrup System: 1. Close the clamp on the product box tube and disconnect from the pump inlet. 2. Connect the cleaning tube to the pump inlet and drop the open end of the tube into a basin of hot, soapy water. 3. Push the pump rinse switch until clear water leaves the spout. 4. Repeat steps 3 with hot, clean water until there is no trace of soap. 5. Remove the cleaning tube and reconnect the pump inlet to the box tube. Open the clamp on the box tube. NOTE: DO NOT
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Troubleshooting Guide The following procedures must be performed by a qualified service technician. Problem/Possible Cause Service Check Remedy Consistent filling of water tank Leaking fill solenoid valve Removing power to machine does not Clean-replace fill valve stop tank fill Electrode lined up or faulty Jumper from C to high on probe side of Clean electrode rods. Check board shuts fill off rods & wiring; replace if necessary Faulty white common Jumper from COM on probe side
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Troubleshooting Guide (cont.) Problem/Possible Cause Service Check Remedy Chocolate is dispensed or constantly dripping Syrup pump rollers not Check for syrup pump rollers in “storage’ Rotate pump to engage rollers engaging silicone tubing position or weak springs or replace pump Pump tubing faulty Check for holes in tubing or loose Replace pump tubing-check connections to break vacuum connections If you still need help, call our Technical Service Department at (800) 568-5715 (USA or
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Rough-In Drawings 1 17 /2” 1 10 /2” 13 3 1 /16” 7 /16” 14” 3 3 /4” Product Shelf Water Inlet 11 Drink Strength 17 /16” 1/4” SAE Male Adjustment Flare Fitting (Behind Hole Plug) Syrup 6 FT. 120 Vac Connection Cord With NEMA 5-20 Plug 27” Product/Rinse Push Button Switches Water Tank Drain Plug 6” 5” 5” FRONT SIDE REAR Door removed for clarity UTILITIES Water Connection Electric 1.) Hot or Cold Supply 1.) 120 AC, 20 Amp Service Required 2.) .75 GPM Minimum Flow At Unit 2.) 1800 Watt Tank Heat
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Exploded View Whipper Assembly FRONT CONTROL PANEL ITEM PART QTY DESCRIPTION NUMBER NUMBER 1 A533-023 1 Whipper Motor 2 601051 2 #8-32 Acorn Nut 3 A539-115 2 #6-32 x 1/4” Truss Head Screw 4 A548-066 1 Washer, Slinger 5 A548-063 1 Base, Self-Locating Whipper 6 A551-058 1 Bearing, 1/4 ID x 5/16 OD x 3/16 7 A544-034 1 Seal, 0.250 x 0.616 x 3/16 8 A544-033 1 O-Ring, 0.250 x 0.070 9 A548-065 1 Blade, 4 Blade Whipper w/Stop 10 A548-067 1 Whipper Cover 11 A548-078 1 Whipper Funnel 12 A548-062 1 Chamber
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Exploded View Pump A548-111 A548-112 A314-553 (MFG BY A.M.W.) CLEAR TYGON TUBING P/N: A585-250 (SUPPLIED WITH PUMP) Drawing # A0903-028 Rev. Rel ® Crathco Whipped Hot Chocolate Dispensers Page 10
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Wiring Diagram 120V With Portion Control (Option 5) Black Red White Black Drawing # 091-329 ® Page 11 Crathco Whipped Hot Chocolate Dispensers
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HC-2 Parts List PART NO. DESCRIPTION 515067 515074 Power Cord 549-006 Liquid Level Control 712-046 Thermostat 712-018 Electrode Assembly 515027 Power Relay 25/30 Amp 115V Coil 535-058 Heater 537-025 Water Fill Valve 537-009 Fill Valve Repair Kit 537-033 Coil for Fill Valve 537-022 0.5GPM Flow Disc for Fill Valve 720-024 Heater Tank Fill Tube-Outlet from Fill Valve 550-089 Wiring Harness 537-109 Dispense Valve 531-009 Dispense Relay Manual 537-016 Repair Kit for GS56 Dispenser Valve 537-030 Adjus
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